Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and brown sugar until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Sprinkle with sea salt. (optional)

Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

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To truly claim that I would love to try these out against those made by a first hand at APT. Every tech about 12 dozen cookies appeared. By the end of the night not a crumb remains. But she guards her secrets like a mother lion!

Those cookies look so yummy! Just started reading your blog and you just make me want to bake 24/7! I will definitely try out this chocolate chip cookies recipe. My chocolate chip cookies are so far from perfect, though I never discriminate against chocolate chip cookies of any kind. ^_^

First of all, Mom will always read your blog, so you can count on that. Secondly, I’m a little mystified because my ‘perfect’ recipe is so similar, yet different. Help me figure this out. Mine calls for 2c flour only, yet adds 1T vanilla (vs. your 2tsp.). Also, my recipe says to bake for 15-17 minutes, and I needed the full 17 minutes. When I added the 1/2 tsp. of cream of tartar, the dough seemed dryer (but the cookies looked AMAZING with lots of cracks on top and tasted equally amazing – at least for the first day). What is your expert opinion? Would these changes make a huge difference in the outcome? Do you think your success is due to the breaking in half and ‘folding’ technique? One more question – how important is the unsalted butter, especially since you’re sprinkling with salt at the end?

@Maureen- (Mom) 1-I think salted butter is OK- but it is adding much more salt than the small amount I sprinkled on top. It also may slightly change the consistency so I’d go with unsalted if possible.2-It is weird that your recipe is so similar but turned out differently. Even though they seem so close- sometimes just a slight difference really changes everything. So try this one and report back!3-I think the twist/break off of the dough is only for the look of it. It helps the top look crinkly and imperfect! :)

Keep recipe as is but when melting the butter, keep going till it begins to turn brown. It should start smelling nutty and toffee like. This is called Brown Butter Chocolate Chip cookie.This is my favorite!Linda Cook

I just want to let you know that I feel like I can completely relate to you! I’m also an actress living in NYC (www.kayleblogna.com) and I looove cooking and baking, and blogging about it as well (http://cookingactress.blogspot.com/). I love your blog, this all looks amazing and I just wanted to say hi to a kindred spirit!! (And I completely agree with you on your “favorite foodies”! Those are some of my favorites too!)

Kate- So sorry to hear that they didn’t turn out quite right. It is hard for me to know exactly what went wrong your time around.Something like the cookies spreading too much sounds like an issue of there being too much melted butter in relation to the dry ingredients. If you followed the recipe though, it could have to do with climate or your specific oven.Sorry if that wasn’t at all insightful, try it again and see if the results change for you!

Mine turned out too puffy, instead of ooey and melty like the picture. The dough seemed a bit dry, so maybe my flour was off. How do I remedy this in the future? Add water, or butter? Thanks!
I’ll still eat them, I’d sure they are delicious.

Hey Kali!
Is there any chance you used too much flour? I’ve made these dozens of time and they’re always pretty consistent. Did you use a stick and a half of butter as well? Sometimes the 12 tablespoon measurement is confusing. :)

Can’t wait to try these this morning! One question though: the 12 tbs of butter, are those twelve in solid form, or already melted? I can imagine it makes a lot of difference! As I read it the tbs should be measured and then melted…

Just made them, gambling on 12 solid butter tbspoons and they are GORGEOUS!!!! On Slimming World though, so half the dough is in the freezer, as are 4 baked cups and leftover icing ;-) Wee ones were equally happy: it is a stayer.

hello…i just saw ur recipe of perfect chocolate chip cookies n would love to make them soon…but as i have never baked any cookies i have a few questions…

1) how much is 1 cup in terms of grams or ml or oz for ur recipes? i have searched google for measurements n it showed different measurements for sugar n flour n liquid…for example- 1 cup sugar is 200 gms but 1 cup flour is 120 gms…i don’t understand….pls help

2) my oven has 3 racks…in which rack should i bake? top,middle or bottom…i can only bake 1 batch at a time as i have only 1 baking tray…

3) do i have to grease the baking pan as i don’t have any parchment paper available in the place i stay

i know its a lot of questions but i hope u plssssssss answer them…..thank u … :-)

hi audra,
the cookies look so lovely and tempting. i am so dying to try out this recipe, but i don’t quite understand step 3 in your instruction for this Perfect Chocolate Chip Cookies recipe.
i would appreciate if you would care to explain step no.3 in a simpler manner?
Thank you.
Brinda

I’ve had cookies that were truly a blessing in disguise, but I think we can all take words from the late great Elvis Presley and say they were the devil in disguise! Melted butter you say, how about we stick to softened. Let’s not change what we already know is good, and right. When starting my little adventure of searching for a cookie recipe, I nearly fell out of my chair in surprise that these cookies used melted butter! Of course I had to give them a hesitant try. Upon getting nearly half way done with the cookies batter, I knew something had to be up. This just didn’t look like good cookie dough. I thought to myself while I sat in my chair pondering whether to go on making them or not, I threw some dough at my dog to hush her up, she took one lick of it and left it alone! My dog eats raw onions mind you. I knew finishing these would be an utter waste of my time but I still pushed through. When I finally finished the cookies melted all over my freshly cleaned oven… Que sera sera I suppose.

Wow…your review couldn’t be more true chanty. I think I will not be using this recipe ever again! Mine didn’t melt all over my oven like yours did, but they sure did make me sick. Me and husband of 9months have been searching for a cookie recipe that was better than my mothers (bless her soul she’s a terrible cook) and happening upon this really made my day! Until I then ate one and nearly had a conniption fit. I will be returning to my mothers chocolate. Chip cookie recipe for now.

I am a chocolate chip cookie connoisseur of sorts, and these are the BEST chocolate chip cookies I have ever made or tasted in the world! They are perfect in every way. They have just the right amount of crispiness and chewiness. Thank you so much for this recipe! <3

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